Raspberry Turnovers

The Glen-Mor Restaurant served large Raspberry Turnovers. I made small versions for a dinner party this weekend and they came out very well.

Servings: 12

1 double Pie Crust, not baked
1/4 cup Red Raspberry Jam, divided
1 egg
1/4 cup milk

Make dough
Preheat oven to 375 degrees-F. Line two cookie sheets with parchment paper. Prepare Pie Crust and roll into 10-inch diameter circle. Cut 12 circles with a 3-1/2-inch biscuit cutter. Place six circles on each cookie sheet, approximately 1-inch apart from each other.

Form cookies
Spoon 1 tsp. of jam in the center of each pie crust circle. Lightly beat the egg in a small bowl, add milk and stir. Brush egg mixture around the perimeter of each circle with a pastry brush. Fold circles in half and press together lightly to seal. Use the tines of a fork to crimp the edges of each semi-circle. Cut three slits in the top of each turnover to allow steam to escape while baking.

Bake turnovers for 15 minutes, crust will be golden brown.

Transfer turnovers to a cooling rack and let cool completely before serving.

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